Sunday, November 25, 2007

Toms' Mom's Cold Crab Dip

Recipe of the Week - November 24th, 2007
Tom’s Mom’s Crab Dip/ Tom Douglas
Makes 8 to 10 servings as an appetizer

This easy to make, creamy crab dip is great for holiday get-togethers! A major advantage of this cold crab dip is that no cooking is required! Be sure to buy a premium, top-quality potato or tortilla chip.

1 pound Wild Ocean Seafoods Crab Meat (large pieces of crab left whole) or Crab Claw Meat,
1 lemon
3 tablespoons tomato paste
1 tablespoon honey
¾ cup mayonnaise
2 tablespoons thinly sliced chives
1 tablespoon seeded and minced sweet red cherry pepper (from a jar of vinegar packed sweet cherry peppers)
2 teaspoons Rub with Love Crab Cake Mix, or more to taste
1 hard-boiled egg, finely chopped
Potato or Tortilla chips

Prep Time (15 Minutes):
Grate the zest from the lemon, measuring out 2 teaspoons.
Cut the lemon in half and squeeze, measuring out 1 tablespoon of juice and removing any seeds. (Reserve the rest of the lemon for seasoning the dip with more juice later.)
Put the lemon zest and juice in a large bowl, add the tomato paste and honey, and whisk together until smooth.
Whisk in the mayonnaise, chives, cherry pepper, and Rub with Love Crab Cake Mix.
Using a rubber spatula, gently fold in the egg.
Add the crabmeat to the bowl and toss it with the dressing.
Season to taste with more Crab Cake Mix and more lemon juice if needed.

Plating: Set a bowl of crab dip on a large platter and surround it with potato or tortilla chips for dipping



Post a Comment

<< Home